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Maria’s Recipes: Spanish Meatballs in Almond Sauce

(Makes approx 30 meatballs)

For the Meatballs:

-Pork mince x 500gm (alternatively use chicken or veal mince)

-Almond meal x 1/3 cup

-Panko breadcrumbs x 1/2 cup

-Onion x 1 small, finely chopped

-Garlic x 1 clove, finely minced

-Ground cinnamon x 1/2 teaspoon

-Egg x 1

-Salt x 1/3 teaspoon

-Pepper (to your own tastes)

-Flour for dusting meatballs

-Oil for frying (about 2 tablespoons)

For the Almond Sauce:

-Onion x 1 small

-Garlic x 1 clove, finely minced

-Paprika x 1.5 teaspoons (not smoked or hot)

-Saffron threads x 1 good pinch

-White wine x 1 cup

-Chicken stock x 2.5 cups

-Almond meal x 2/3 cup

-Panko breadcrumbs x 1/3 cup

-Sugar x 1 tablespoon

-Oil for frying

-Only season with a little salt if chicken stock isn’t salty enough

-Parsley, fresh x 1/3 cup chopped for sprinkling on completed dish.


To make Almond Sauce:

-Sauté onion until soft, add garlic, stir, then add paprika and saffron threads.

-Stir again & fry a minute before adding wine.

-Bring to a simmer and let bubble for 5 minutes.

-Add chicken stock, stir, then simmer for 15 minutes

-Add almond meal, panko and sugar, stir and simmer another 5 minutes. Sauce will have thickened. This will be poured over cooked meatballs.

To make Meatballs:

-Combine mince with salt, pepper, cinnamon, onion and garlic. I usually let this rest while I start making the sauce. 5-15 minutes of flavour infusing rest-time is sufficient.

-Add egg, mix through (I find using your hands is best)

-Add almond meal and panko crumbs.

-With wet hands, roll into meatballs (about the size of a walnut or slightly larger), then dust in flour.

-Fry meatballs until golden, then pour over prepared almond sauce.

-Bring to a simmer and cook 5 minutes, carefully stirring so all of the meatballs are covered in sauce.

-Turn off heat and sprinkle over chopped, fresh parsley.

-Serve with boiled potatoes and carrots or any vegetables. Alternatively serve with rice or just salad.